Quiche
When baking the pastry for your quiche, bake it with the excess pastry folded over the edges of the dish, then trim the excess off only after baking. This ensures the passtry doesn't shrink back during baking and gives you a neater edge. Also works for tarts.
(Smale is stuffed, Tue 29 Mar 2011, 12:31, 4 replies, latest was 14 years ago)

I tried this, it didn't work.
This is a rubbish tip.

Signed,
A Tart.
(MrOli is ugly, but in the morning you will be sober, Tue 29 Mar 2011, 13:41, Reply)

Hahahahaha

( Je suis un vagabond is an unfunny, up your own arse middle class knob, Tue 29 Mar 2011, 14:25, Reply)

to be honest
I was expecting more tart jokes
(Smale is stuffed, Wed 30 Mar 2011, 4:02, Reply)

Tart joke aside, that is actually a useful tip. It's not the way my mother did it, but clearly she's not right about everything.
(Sir Reginald Slapknackers last slapped his knackers at, Tue 5 Apr 2011, 20:50, Reply)